4 Bermuda or Vidalia onions, 3 inch in diameter
1/2 stick butter at room temp.
1/4 c. sour cream
1 tbsp. brown sugar
1 tbsp. lemon juice
1 tbsp. finely minced fresh parsley
1/4 tsp. salt
1/4 tsp. black pepper

Preheat oven 375 degrees. Place the unpeeled onions in a foil lined pan. Bake uncovered 1 1/2 hours. Warm a heat-proof shallow serving dish.

When onions are tender, remove from oven. Spear each with a fork, snip or cut off both ends and remove skin. Place the peeled onions in the warmed dish. Immediately add the butter and sour cream so they will melt from the heat of the onions. Then add the rest of the ingredients and toss lightly to mix.